Patrick Oconnell
Smoked cheese is a delicious treat, often found at high-end grocers or specialty stores. It is a versatile product, perfect for snacking, adding to sandwiches, or boosting the flavor of pasta or soups. Smoked cheddar, in particular, is a popular variety, known for its deep, smoky flavor achieved through slow smoking over a hickory fire. But is smoked cheddar considered a hard cheese? The answer may depend on the specific smoking and curing process used, as well as the texture of the original cheddar. Generally, smoked cheeses can range from hard to semi-soft in texture.
Is smoked cheddar a hard cheese?
| Characteristics | Values |
|---|---|
| Texture | Hard to semi-soft |
| Taste | Smoky, almost acrid |
| Colour | Yellowish-brown |
| Type of wood used | Apple, oak, hickory, chestnut |
| Smoke-curing method | Cold-smoking, hot-smoking |
| Smoke-curing temperature | 20°-30° C (cold-smoking), 40°-90° C (hot-smoking) |
| Smoke time | 30 minutes to over 2 hours |
| Vegan | Yes |
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What You'll Learn
- Smoking methods: cold-smoking, hot-smoking, or artificial smoke flavoring
- Wood types: apple, oak, hickory, and chestnut
- Smoke time: 30 minutes to over 2 hours
- Cheddar varieties: sharp cheddar, smoked cheddar, pistachio chèvre
- Serving suggestions: vegan salami, mustard, green onion, pasta salads, tacos, or soups
Smoking methods: cold-smoking, hot-smoking, or artificial smoke flavoring
Smoking is a cooking method that involves exposing food to smoke from burning or smouldering plant materials, usually wood. There are four main smoking methods: cold smoking, warm smoking, hot smoking, and artificial smoke flavouring. Each method has its own unique process and effects on food, and can be used to enhance the flavour of cheeses like cheddar.
Cold smoking is a flavour-enhancing technique where food is exposed to smoke in a low-heat environment, typically below 25°C (77°F). The food may be hung first to develop a pellicle, a thin coating that helps it absorb the smoke flavour. Cold smoking can be done for several days, and the smoked food is often cooked further before consumption. While cold smoking is commonly used for meats, it can also be applied to cheeses, nuts, and other items.
Warm smoking is a similar process to cold smoking, but with slightly higher temperatures ranging from 25°C to 40°C (77°F to 104°F). This method also adds flavour to the food while keeping it moist and preventing excessive cooking.
Hot smoking, as the name suggests, involves exposing food to smoke in a higher temperature range of 52°C to 80°C (126°F to 176°F). This process cooks the food while simultaneously infusing it with a smoky flavour. Hot-smoked foods are typically safe to eat without further cooking, although they may be reheated or cooked further.
Artificial smoke flavouring, also known as liquid smoke, is a water-soluble yellow to red liquid used as a substitute for traditional wood smoking. It is created by condensing the hot vapours produced during the pyrolysis or thermal decomposition of wood. Liquid smoke can be applied to food through spraying, dipping, or brushing, and it imparts a smoky flavour without the need for burning wood.
When smoking cheddar cheese, any of these methods can be used depending on the desired level of smoke infusion and the available equipment. Smoking cheddar at home can be a fun and rewarding process, resulting in a delicious snack or flavour enhancer for various dishes.
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Wood types: apple, oak, hickory, and chestnut
Smoked cheddar is a hard cheese, and there are several types of wood that are suitable for the smoking process. The choice of wood can significantly impact the flavour of the cheese, so it is important to select the right type. Here is an overview of the wood types: apple, oak, hickory, and chestnut.
Applewood is a mild, fruity, and sweet-flavoured wood that pairs well with many types of cheese, from semi-soft to hard varieties. Its sweetness complements the natural saltiness of the cheese and adds a hint of smokiness. Applewood is a safe choice for those who want to avoid overpowering the cheese's flavour. It is also known to give a darker colour to the surface of the cheese.
Oak is a durable and steady hardwood that produces a long, steady supply of smoke. It is one of the most versatile wood flavours and is ideal for smoking hard cheeses. Oak has a nutty and earthy flavour but is not as overpowering as some other woods. It is known for leaving no aftertaste, making it a good choice for enhancing the natural flavours of the cheese without overwhelming them.
Hickory is a strong-flavoured wood that is commonly used for smoking meats. It has a distinct, intense, smoky flavour that is often compared to bacon. Hickory is suitable for smoking hard cheeses, and its bold aroma pairs well with intense hard cheeses like cheddar. However, due to its strength, hickory may be too overpowering for milder cheeses.
Chestnut wood is not mentioned as frequently as the other wood types in the context of smoking cheese. However, it is safe to assume that chestnut wood can be used for smoking, as it is commonly used for smoking meats. The flavour profile of chestnut wood is likely to impart a sweet and nutty aroma to the cheese, similar to other hardwoods.
In summary, the choice of wood for smoking cheese depends on personal preference and the desired flavour profile. Applewood and chestnut are milder and fruitier options, while hickory and oak offer more intense and smoky flavours. It is important to consider the strength of the wood to avoid overpowering the cheese, especially with milder varieties.
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Smoke time: 30 minutes to over 2 hours
When smoking cheddar, there is no hard and fast rule for how long to leave it on the smoke. You can smoke cheddar anywhere from 30 minutes to over 2 hours, depending on how smoky you want the final product. If you want a lighter smoke flavor, leave the cheese on the smoker for around 1 hour.
Some people prefer to smoke their cheddar for about 2 hours, as they find that it takes on enough smoke flavor without becoming overwhelming. One source recommends smoking the cheese for 3-4 hours. However, another source mentions that smoking the cheese for 1.5 hours instead of 3 hours is enough for shredded extra sharp cheddar.
When smoking cheddar, it is important to note that the ambient temperature should be low, preferably in the 30s or below. The smoker should also be kept in the shade, as it can get hot in the sun even if the ambient temperature is cool. It is also recommended to wear latex gloves when handling the cheese to prevent oils and bacteria from your hands from transferring to the cheese, which can help to stave off mold and extend the cheese's shelf life.
To smoke cheddar, you will need an outdoor grill or smoker to hold your cheese and keep the smoke flowing around it. You can use a tube smoker, which is lit using a butane torch, or a pellet tube. If you are using a tube smoker, you will need to fill it with pellets and lay it on the grate of your smoker or grill next to an opening or hole so it can get air. You can also use a makeshift box to contain the smoke and cheese. For fuel, you can use apple pucks or hardwood pellets, and pecan wood is recommended for cold-smoking cheddar.
When smoking the cheese, you should place the cheese directly on the grates or use a grill basket to ensure proper circulation so that the cheese can soak up the smoky flavor. It is recommended to cut the cheese into 2-3 inch bricks to increase the surface area exposed to the smoke. You can smoke multiple cheeses at once, and you can even brush the cheese with maple syrup before smoking to add a hint of sweetness and help the smoke stick better. During the smoking process, it is a good idea to rotate the cheese every 30 minutes to ensure even smoking and to allow any humidity to escape.
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Cheddar varieties: sharp cheddar, smoked cheddar, pistachio chèvre
Cheddar is a versatile cheese that can be enjoyed in many varieties, each with its own unique characteristics. Here, we'll explore three distinct types: sharp cheddar, smoked cheddar, and pistachio chèvre, each with its own distinct flavour and texture.
Sharp cheddar is characterised by its bold, intense flavour that develops over time. Cheddar is considered sharp when it reaches a minimum of 9 months of age, and the older it gets, the sharper its taste becomes. For true connoisseurs, a rare treat is a super-sharp cheddar that has been aged for over a decade, with 17-year-old cheddars being the pinnacle of sharpness and richness. The lengthy ageing process results in a creamy, smooth texture that melts in your mouth, revealing layers of complex flavours.
Smoked cheddar is another delightful variation, created by cold-smoking the cheese to infuse it with a smoky aroma and flavour. The smoking process can be done at home with a grill, and the intensity of the smokiness can be adjusted by varying the smoking time. Smoked cheddar makes a great snack and can also be used to enhance sandwiches, pasta, or soups. Its distinct flavour can be further customised by adding seasonings or sweeteners like maple syrup during the smoking process.
Pistachio chèvre, or goat cheese, offers a unique twist on traditional chevre. While the specific connection to cheddar in this variety is unclear, it likely refers to a blending of traditional goat cheese with the distinctive flavour of pistachios. This combination results in a cheese that is both tangy and nutty, with a creamy texture. Pistachio chèvre can be enjoyed on its own or paired with complementary foods, such as fresh fruits or crackers.
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Serving suggestions: vegan salami, mustard, green onion, pasta salads, tacos, or soups
Smoked cheddar is a versatile cheese that can enhance the flavour profile of many dishes. Here are some serving suggestions:
Vegan Salami
Vegan salami is a plant-based alternative to traditional salami, designed to mimic its meat counterpart in texture, flavour, and appearance without using animal products. Smoked cheddar can be a great addition to vegan salami, enhancing its flavour and providing a more authentic charcuterie experience. The cheese's smoky flavour can complement the savoury and slightly spicy notes often found in vegan salami.
Mustard and Green Onion
Smoked cheddar pairs well with mustard and green onion, especially in appetisers such as ham roll-ups. To make these, spread a thin layer of cream cheese on ham slices, add green onion, and roll them up tightly. Secure the roll-ups with toothpicks and chill before serving. The sharpness of the cheddar and the tanginess of the mustard create a delightful combination, while the green onion adds a fresh crunch.
Pasta Salads
Pasta salads are a classic side dish for summer events and gatherings. Smoked cheddar can be a tasty addition to these salads, offering a salty, cheesy flavour. It pairs well with other ingredients such as vegetables (bell peppers, red onions, tomatoes, olives), vinaigrette dressing, and other cheeses like mozzarella and parmesan. The smokiness of the cheddar adds depth to the salad, creating an intriguing flavour profile.
Tacos
Smoked cheddar can be a delicious filling for tacos, especially when paired with smoky chicken. To make smoked chicken tacos, season chicken breasts with a verde rub and smoke them. Chop the chicken into bite-sized pieces, and assemble the tacos with corn tortillas, shredded cheddar, and your choice of toppings. Fold and pan-fry the tacos for a crispy texture. The smokiness of the cheese complements the chicken, creating a satisfying and flavourful meal.
Soups
Smoked cheddar can add a rich, creamy dimension to soups. For example, a smoked beer and cheddar soup can be a unique and comforting dish. The smokiness of the cheese enhances the flavour of the soup, creating a complex and indulgent experience. The soup can be served with crusty baguette or hearty brown bread for a satisfying meal.
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Frequently asked questions
Smoked cheddar is a type of cheese that has been treated by smoke-curing, typically using woods such as apple, oak, hickory, and chestnut. It is often produced and sold as a specialty product and can be made at home with a grill.
Smoked cheddar can be anywhere from hard to semi-soft in texture. It is not a melty cheese and is more akin to an aged cheddar.
There are two main methods of smoke-curing: cold-smoking and hot-smoking. Cold-smoking can take up to a month and smokes the cheese at temperatures between 20° and 30° C (68° and 86° F). Hot-smoking partially or fully cooks the cheese at temperatures from 40° to 90° C (104° to 194° F). Alternatively, some cheeses use artificial smoke flavoring and food coloring to mimic the traditional smoking process.
